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新西兰林肯大学Charles Brennan教授、Roland Harrison教授以及田斌博士学术报告

来源 :国际合作交流处 食品学院 发布:2017-10-12 16:34 浏览次数:

新西兰林肯大学Charles Brennan教授、Roland Harrison

教授以及田斌博士学术报告

主办:国际合作交流处,食品学院

学术报告题目:

CharlesBrennan

 - How to get your research published: Advice from the Editor in Chief of International Journal of Food Science and Technology

RolandHarrison

 -Teaching and Research of the Faculty of Agriculture and Life Sciences

BinTian

 -Viticulture and Oenology at Lincoln University

 

学术报告时间:2017年10月20日上午8:30-10:00,学术报告地点:工程中心613会议室

工作语言:英语

 

 

 

 

 

 

 

主讲人介绍:

Charles Brennan

 

Charles Brennan教授是林肯大学葡萄酒、食品与分子生物科学系的教授,同时也是食品研究与创新中心的主任。Charles Brennan教授长期致力于食品营养学、食品安全以及食品卫生方面的教学与科研,是食品营养与健康领域具有世界影响力的著名学者。Charles Brennan教授于1992年当选林奈学会的会士,2007年当选英国高等教育学院的会士,2008年当选新西兰食品科技学会会士(IFT),目前还是美国谷物化学学会、新西兰营养学会以及国际谷物科学与技术协会的理事。Charles Brennan教授现担任International Journal of Food Science and Technology, Journal of Food Processing and Preservation, International Journal of Molecule Biosciences杂志主编。Charles Brennan教授从事营养学研究和教学已有20余年,已指导30名硕士和博士研究生,在国际期刊上发表论文150多篇。

 

专业:

 

Food and Nutrition, Food Quality and Consumer Acceptance, Food Biochemistry.

 

 

研究:

 

• Utilization of extrusion technologies for the delivery of bio-active components in functional foods.
• Determination of nutritional effects of food ingredients in the manipulation of diet related illnesses.
• Optimization of food ingredients and processing to create novel food structures and textures for the consumer.
• Knowledge transfer and higher level skills improvement to the food industry.


 

Roland Harrison

 

Roland Harrison 教授是林肯大学葡萄酒、食品与分子生物科学系主任,长期致力于葡萄酒质量、葡萄酒化学、葡萄酒酚类、葡萄酒陈化及酿酒葡萄种植的教学与研究,在国际是葡萄酒方向的著名专家。Roland Harrison 教授现担任New Zealand Society for Viticulture and Oenologythe Organising Committee for the Sixth International Cool Climate Symposium for Viticulture and Oenolog的成员。Roland Harrison 教授发表论文60余篇并且参与编写多元化的农业和环境化学相关方面的书籍。

 

专业:

 

Wine quality parameters linked to environment and viticulture practices, grape and wine phenolics, chemistry of wine aging.

 

研究:

 

By training as a chemist, initially established a research career in clay-organic interactions, soil phospherus chemistry and mitigating effects of agriculture on the environment.

Appointed to lecture wine science at Lincoln University in 2004. Current research interests include:

• wine quality parameters linked to environment and viticulture practices
• grape and wine phenolics; protein stability and wine hazes
• chemistry of wine aging.






 

田斌Bin Tian

 

田斌博士是林肯大学葡萄酒科学讲师,硕士毕业于华中农业大学,博士毕业于林肯大学。田斌博士致力于分子生物学和葡萄酒科学的跨学科交叉研究。

 

专业

 

Wine science

 

研究

 

• Protein stabilization in white wine production
• Alternatives to bentonite fining
• Interactions between grape proteins and phenolic substances
• Microbial terroir for wine grapes

 

国际合作交流处

20171012